Combine the salt and spices in a small bowl and mix well. Rub this into the brisket.

Cover the roasting pan, and bake until the brisket is fork-tender, about 3 ½ hours.

Remove the pan from the oven, and use two forks to pull the meat apart in the pan juices, shredding it coarsely.

For each sandwich, halve a roll and spoon about 2 T. heated BBQ sauce over the bottom. Pile about 1 cup of shredded meat on the roll and pour 2 -3 more T. of sauce over the meat and cover with the other half of the roll.